Exploring the Origins: Where Does Outback Steakhouse Get Their Beef?

As the largest steakhouse chain in America, Outback Steakhouse serves up millions of quality steaks every year. But with over 1,000 restaurants scattered nationwide where exactly does all that fresh beef come from?

In this article, we’ll explore the supply chain that delivers those savory Outback steaks from pasture to plate. Understanding how Outback procures beef provides insight into their commitment to consistency and quality.

Overview of Outback Steakhouse’s Beef Program

Outback Steakhouse is part of Bloomin’ Brands – one of the largest casual dining companies in the world. To feed their restaurants, Outback relies on a centralized network of approved beef suppliers.

According to company statements Outback only serves beef graded USDA Choice or higher – never lower quality USDA Select. They specify exact flavor profiles and marbling standards their suppliers must meet.

Outback claims their steaks are the “Best Quality Steak For The Best Value”. Living up to this motto requires careful control over sourcing and handling of beef all the way from ranch to restaurant grill.

Why Food Service Companies Centralize Supply Chains

There are several compelling reasons why large chains like Outback Steakhouse make use of centralized, nationwide beef suppliers:

• Ensure consistent quality and taste across all locations

• Leverage their high volumes for lower costs from suppliers

• Minimize variability between beef shipments

• Reduce food safety risks with thoroughly vetted suppliers

• Accommodate their need for customized beef programs

• Take advantage of large corporate purchasing teams that specialize in meat buying

For a far-reaching chain, centralized sourcing provides better inventory control and economies of scale. This allows Outback to serve their signature steaks affordably and reliably.

Outback’s Top Beef Suppliers

Outback Steakhouse partners with major beef packing companies to source their steaks. According to reports, top suppliers include:

Creekstone Farms – A premium beef company, especially known for their Black Angus Beef program.

National Beef – One of the largest U.S. beef processors, operating 6 facilities.

Greater Omaha – Family-owned packer specializing in high-end, aged boxed beef cuts.

Meyer Natural Foods – Leading natural beef producer with strong sustainability practices.

American Foods Group – Privately owned processor with numerous plants across the Midwest.

Outback likely works with additional suppliers too, but Creekstone, National Beef and Greater Omaha are said to be some of their biggest partners.

Sourcing Specifications for Outback Steaks

To produce Outback’s signature boldly flavored steaks, suppliers must meet stringent criteria:

• Breeds – Black Angus cattle are primarily used for their renowned marbling and consistency.

• Grades – Only upper 2/3 of Choice grade or higher accepted.

• Marbling – Minimum slight marbling required depending on cut.

• Feed – Cattle must be 100% grain-fed for superior marbling. No grass-finished cattle.

• Hormones/antibiotics – Cattle are raised with no added hormones or routine antibiotics.

• Traceability – End-to-end traceability from birth farm through processing.

• Handling – Humane treatment and low-stress handling of cattle required.

These specifications allow Outback to offer craveable steak flavors with tenderness customers expect.

The Beef Cuts Outback Steakhouse Serves

Outback Steakhouse is all about premium quality steakhouse cuts. Their menu focuses on core offerings:

• Ribeyes – Well-marbled for peak tenderness and flavor. Often called the “king of steaks”.

• Filet mignon – Tender cut from the tenderloin, lean yet buttery smooth.

• New York strip – Full-bodied texture with generous marbling throughout.

• Porterhouse – Combines both filet and NY strip in one impressive steak.

• T-bones – Thick cut with meaty NY strip on one side, tenderloin on the other.

These traditional cuts delivered by Outback’s suppliers let steak lovers enjoy timeless favorites cooked over open flames.

Why Does Outback Beef Taste Consistent?

With steaks sourced across multiple suppliers, how does Outback make their signature flavor profile so recognizable? A few key factors help explain the consistent tastes.

** Wet aging** – Suppliers use specialized wet aging rooms to amplify natural flavors and tenderness.

Proprietary seasoning – Outback uses their own iconic herb seasoning blend to give steaks a distinctive taste.

High heat grilling – Steaks are cooked on a fiery grill that adds a smoky, charbroiled flavor.

Quality control – Strict specifications ensure specific grades with ample marbling.

Through their sourcing, aging, seasoning, and cooking, Outback Steakhouse achieves a remarkably uniform flavor across locations.

Why Does Outback Wet Age Their Steaks?

Unlike dry aging beef where moisture evaporates in a cooler, wet aging involves vacuum sealing beef in impermeable plastic bags. According to suppliers, Outback specifically requests longer wet aged beef. This extended wet aging gives Outback steaks their signature tenderness and flavor.

Benefits of extended wet aging include:

• Breaks down connective tissues for a more tender bite.

• Enhances the umami flavor of beef.

• Intensifies the beefy taste.

• Allows for centralized processing and distribution.

The extended wet aging of 21+ days brings Outback’s steaks to the peak of flavor and texture.

Outback Runs Tight Inventory Controls

For a restaurant chain of its size, Outback Steakhouse maintains very disciplined inventory management over beef. Practices include:

• Limited on-site storage – Steaks are delivered multiple times weekly to maintain freshness.

• First in, first out – Older beef is systematically moved out first, preventing spoilage.

• Stock rotation – Beef stocks are physically rotated to facilitate first in, first out flow.

• Tight ordering – Advanced POS data guides ordering just what’s needed. Excess inventories are rare.

• Supply chain visibility – Suppliers have transparency into Outback’s beef usage through shared data.

Outback’s buttoned-down inventory practices reduce waste while ensuring customers consistently receive fresh-cooked steaks.

Outback Partners with Progressive Beef Suppliers

In recent years, Outback Steakhouse has formed partnerships with forward-thinking beef companies like Cream Co, Aspen Ridge, and Friona Industries. These producers are leading the way in areas like:

• Animal welfare – Low stress handling procedures to reduce fear and injury in cattle.

• Sustainability – Improved grazing rotation, water conservation, and reductions in energy/waste.

• Traceability – Blockchain and QR code tech for tracing beef back to individual animals.

• Nutrition – Enhanced cattle diets to boost protein content and healthy fats in beef.

By collaborating with these sustainability-focused suppliers, Outback can serve great steaks that customers feel good about eating.

Outback vs Getting Steaks at the Supermarket

After learning about Outback’s beef supply practices, you may wonder how their steaks compare to what you can buy at the grocery store. There are a few key differences:

• Enhanced flavor – Grocery store beef is often generic commodity beef without specialized aging or breeds.

• Unknown source – Outback traces beef to approved suppliers while the store source is usually unspecified.

• Better quality – Outback only takes USDA Choice or Prime while grocery beef can be ungraded or Select.

• Food safety – Outback audits suppliers while you don’t know how store beef was processed.

For customers wanting a reliably delicious steak and insight into sourcing, Outback Steakhouse offers a major upgrade over mystery meat from the supermarket.

Behind every great steak at Outback Steakhouse is an intricate beef supply chain designed to deliver consistent premium quality. From their strict sourcing standards to proprietary aging practices, Outback spares no detail in controlling beef from pasture to plate. Now next time you sink your teeth into one of their craveable steaks, you’ll appreciate the tremendous coordination required to make it so tasty, time after time.